Article abstract

Journal of Agricultural and Crop Research

Research Article | Published September 2022 | Volume 10, Issue 6. pp. 105-112.

doi: https://doi.org/10.33495/jacr_v10i6.22.126

 

Assessment of the relationship between nutritional quality indices of beluga sturgeon (Huso huso) fillets and frying with different vegetable oils

 



 

 

Ali Hasanpour Ardekanizadeh1

Seyed Vali Hosseini1*

Reza Tahergorabi2*

Zahra Hoseinabadi3

Xesus Feas Sanchez4

 

Email Author

 

1. Department of Fisheries, Faulty of Natural Resources, University of Tehran, Karaj, Iran.

2. Department of Family and Consumer Sciences, Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, NC 27411.

3. Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Iran.

4. Academy of Veterinary Sciences of Galicia, Edificio EGAP, Santiago de Compostela (A Coruña), Spain.


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Citation: Ardekanizadeh AH, Hosseini SV, Tahergorabi R, Hoseinabadi Z, Sanchez XF  (2022). Assessment of the relationship between nutritional quality indices of beluga sturgeon (Huso huso) fillets and frying with different vegetable oils. J. Agric. Crop Res. 10(6):104-112. doi: 10.33495/jacr_v10i6.22.126.

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 Abstract 


The influences of frying on fatty and amino acids profile and nutritional quality indices of Beluga sturgeon fillets were investigated by using four different vegetable oils (canola, sunflower, soybean, and olive oil). The fatty acid composition of the fillets is affected by the type of frying oil. Oleic acid, palmitic acid, and docosahexaenoic acid were the most abundant fatty acid in raw Beluga sturgeon. After frying, the oleic acid content in fillets fried with olive oil was higher than in other vegetable oils (p < 0.05). Fillets that were fried in olive and canola oil had a significantly higher content of MUFA in comparison with the others. Fillets that were fried in sunflower and soybean oils had the highest amount of PUFA. The DHA/EPA and n6/n3 ratios of sunflower oil were higher than in the other samples. Frying reduced the total amino acid contents, with the lowest values obtained in samples fried in sunflower oil. The content of essential amino acids was reduced in all samples, but in olive oil, this reduction was lower than in the others. Finally, the content of PUFA in sunflower oil makes it suitable for consumption, but it is also desirable to use olive oil by considering the difference in total amino acid reduction.

Keywords  Amino acids   fatty acids   fish   frying   Huso huso   vegetable oils 

 

 

Copyright © 2022 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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